avg —
Chocolate Brownie with Cottage Cheese and Peaches in the Oven
Instructions
I start with the cottage cheese cream for the brownie. In a deep bowl I beat 2 eggs with 100 g of sugar with a mixer at high speed for 3–4 minutes until a fluffy white foam forms – well-beaten eggs give the cream an airy texture. I add 300 g of cottage cheese (5–9% fat for a balanced texture), vanilla to taste and a pinch of salt. I blend the cream with an immersion blender for 1–2 minutes until completely smooth, with no lumps of cottage cheese.
In a heat-resistant bowl set over a water bath I melt 100 g of dark chocolate (70% cocoa for a rich flavour) together with 150 g of butter – both should melt completely into a smooth, glossy mass. I stir with a silicone spatula. I cool the resulting chocolate-and-butter liquid to room temperature for 5–10 minutes – a hot mixture would scramble the eggs at the next stage.
In a separate bowl I beat 2 eggs with 50 g of sugar, vanilla and a pinch of salt for 2–3 minutes until pale and fluffy. Stirring constantly, I pour the cooled melted chocolate and butter into the egg mixture in a thin stream – this is crucial for a proper emulsion. I mix thoroughly until smooth.
I sift 1 teaspoon of baking powder together with 150 g of flour into the chocolate batter through a fine sieve – this aerates the dry ingredients and distributes the baking powder evenly. I stir the mass with a silicone spatula and bring it to complete smoothness with the blender for 30 seconds – lumps of flour would give the finished brownie an uneven texture.
I grease a square baking dish (20×20 cm) with butter using a pastry brush. I spread half of the chocolate batter (about 250 g) into the dish, distributing it evenly over the whole base in a smooth layer with a spatula.
On top of the chocolate batter I spread half of the prepared cottage cheese cream in an even layer 1.5–2 cm thick – the cream should completely cover the chocolate base. I gently smooth the surface with a silicone spatula.
Over the layer of cottage cheese cream I evenly scatter 1 large peach, peeled in advance and cut into 1 cm cubes. To peel the peach easily, scald it with boiling water for 1 minute – the skin will come off readily. I distribute the cubes evenly over the whole surface of the dish.
On top I spread the second part of the cottage cheese cream as a second layer – this creates a fruit layer sealed between two layers of cottage cheese. This technique gives the characteristic layering you see when the finished cake is cut.
I finish the assembly by covering the cottage cheese filling with the remaining chocolate batter. I carefully spread it over the whole surface of the cream with a spoon – the batter is fairly thick, so apply it in small portions. I put the home-made layered cake into an oven preheated to 180 °C and bake the brownie for about 25–30 minutes. The brownie is ready when a wooden toothpick inserted into the centre comes out almost dry with a few crumbs – a completely dry toothpick means an over-baked brownie.
I take the finished cake out of the oven, let it stand in the dish for 10 minutes, then turn it out onto a rack and let the dish cool completely for 30 minutes to room temperature. Only a cooled brownie slices neatly and does not fall apart into pieces.
I cut the cooled home-made chocolate brownie with cottage cheese and peaches into individual squares with a sharp knife – this gives 5 beautiful large servings with visible layering in the cut. I serve it with a spoonful of whipped cream, a scoop of vanilla ice cream, or simply with a cup of hot tea or fragrant coffee. The perfect dessert for a family tea at home or for treating guests.
Tips
- 1
Always melt the chocolate over a water bath or in the microwave at minimum power in 20-second pulses so it does not burn. Burnt chocolate gives the whole dessert a bitter taste.
- 2
Be sure to let the chocolate-and-butter mixture cool to room temperature before adding the eggs – a hot mixture instantly scrambles the egg whites and the batter turns out lumpy.
- 3
The peaches can be replaced with canned peaches (200 g, drained), pitted cherries (150 g), strawberries (150 g, fresh or frozen), apricots or raspberries – the home recipe adapts to seasonal fruit.
- 4
Serve the cooled brownie with whipped cream, a scoop of vanilla ice cream, raspberry sauce, or simply with a light dusting of icing sugar on top – a classic American accompaniment for a proper dessert.
FAQ
Can I use milk chocolate instead of dark? +
You can, but the flavour will be noticeably less rich and sweeter because of the extra sugar in milk chocolate. A classic brownie is made specifically with 70% cocoa dark chocolate – it gives the characteristic deep chocolate taste and contrasts nicely with the gentle sweetness of the cottage cheese filling. If you use milk chocolate, reduce the sugar in the batter to 30 g (instead of 50 g), otherwise the dessert will be cloyingly sweet. The ideal choice is 70–85% dark chocolate, or a 70/30 blend of dark and milk chocolate. This home recipe comes into its own with good-quality dark chocolate.
What can replace the peaches in the brownie recipe? +
Many fruits and berries work well: canned peaches (200 g, a convenient option all year round), apricots (2–3 fresh or canned), pitted cherries (150 g, fresh, frozen or canned – a classic pairing with chocolate), strawberries (150 g, fresh or frozen), raspberries (100 g, a bright berry accent), blueberries (100 g, a delicate flavour). Fresh seasonal fruit gives a brighter taste. For a winter version, use frozen berries without thawing. Combinations also work well: cherries and apricots, or raspberries and strawberries. The home version with different fruits never gets boring.
How long does the finished cottage cheese brownie keep? +
In the fridge, in a closed container or under cling film, it keeps for up to 3–4 days without losing flavour – the cottage cheese layer stays fresh specifically when kept cold. Before serving you can lightly warm an individual piece in the microwave for 20 seconds at minimum power for a warm dessert, but more often the brownie is served chilled. It can be frozen for up to 1 month in individual pieces wrapped in cling film and placed in a container – thaw at room temperature for 2–3 hours. This step-by-step recipe is suitable for preparing desserts for a celebration in advance.
Why does the cottage cheese layer turn out grainy in the finished brownie? +
The main reason is grainy cottage cheese or cheese that was not blended enough. For a smooth cottage cheese layer, be sure to blend the cottage cheese with the eggs and sugar with an immersion blender for 1–2 minutes until completely smooth. Rub grainy, lumpy cottage cheese through a fine sieve before adding the other ingredients. Paste-like shop-bought cottage cheese gives the best result without extra processing. Adding 1 tablespoon of sour cream or 20% cream to the cottage cheese cream also helps – it softens the texture. For perfect smoothness, use a cream cheese such as Philadelphia (200 g) instead of cottage cheese for a restaurant-quality home version.
- Comment
or post as a guest
Be the first to comment.
